Roasted butternut squash pasta with spinach & toasted almonds - easy & comforting fall inspired meal!

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 10 minutes
  • Total time: 25 minutes
  • Yield: 3
  • Category: Main Course, Vegetarian
  • Cuisine: Italian

Ingredients

  • 8 oz spaghetti (I used whole wheat)
  • 1.25 cups butternut squash cubes
  • 1 cup pasta sauce (I used Bertolli Olive Oil & Garlic Sauce)
  • 1/4 cup water
  • 2 tablespoons chopped roasted almonds
  • 1 cup baby spinach
  • salt (to taste)
  • black pepper (to taste)
  • 3/4 teaspoon italian seasoning
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon red chili flakes
  • 2 tablespoons grated parmesan cheese (and more to garnish, I use "vegetarian parmesan")
  • 1 tablespoon + 1 teaspoon oil

Method

  1. Boil the pasta according to instructions on the package.
  2. Meanwhile pre heat oven to 400 F degrees. Toss the butternut squash cubes with salt and 1 teaspoon olive oil and roast at 400 F for 15 minutes or till fork tender. Remove from oven and set aside.
  3. Heat 1 tablespoon oil in a pan. Once the oil is hot, add chopped garlic and saute for few seconds.
  4. Then add Bertolli Olive Oil & Garlic Pasta Sauce and also little water to the pan.
  5. Let it simmer for 1-2 minutes and then add salt, pepper, Italian seasoning, dried oregano and red chili flakes. Stir to combine.
  6. Add the roasted butternut squash cubes to the pan. Cook for 30 seconds.
  7. Add the boiled & drained spaghetti to the pan. Also add baby spinach and chopped toasted almonds.
  8. Mix everything together and add parmesan cheese.
  9. Transfer pasta onto your serving plate, garnish with more parmesan cheese and serve hot.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.